I have had my Nutrimill for at least six years now. I use it for all my flour needs except (of course) for unbleached white flour when only King Arthur will do. :) I also do "Ezekiel" mix - beans and grains - in my Nutrimill AND I sprout wheat, dehydrate it and then grind sprouted wheat flour too! When we switched from bagged whole wheat to freshly milled the whole family immediately noticed the difference. The kids, who were toddlers at the time and not big fans of whole wheat, suddenly couldn't get enough. The vitamin E content of fresh milled wheat is much higher since there is not time for it to turn bad or degrade in any way. Freshly milled rye is super in sourdough. The mill also does millet, popcorn (for cornbread) - just don't do flax or oily seeds, use a smaller flaxseed mill or spice grinder for that. Another big plus is the Nutrimill company customer service. When I clogged up my mill accidentally with some very large dried beans they took it right back, fixed it up and sent it back and I only had to pay shipping to them! Paired up with Kind Arthur's great customer service this seems like a win-win partnership! Another question that arises sometimes with home mills is the temperature - final product temperature in some mills gets too high and does promote oxidation of the whole grain's vitamins - but an instant read thermometer stuck into the bucket showed me it never gets above 105 degrees. Thanks for sharing your Nutrimill / fresh ground wheat story with us! We can write a blog, but it's hard to dscribe the sweet difference in flavor. Irene @ KAF

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